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Add a photoServings: 4
Ingredients
- 300 gm unsalted pistachio nuts
- 1500 ml full fat lowfat milk
- 300 gm caster sugar
- 300 ml double cream
Directions
- Soak the nuts in a little of the lowfat milk and boil the remaining lowfat milk in a heavy pan.
- Simmer till it is reduced by half stirring to ensure which skin that forms is well blended into the lowfat milk.
- Grind the soaked pistachios coarsely reserving a few for the garnish and add in with the sugar to the reduced lowfat milk.
- Simmer for 10 min stirring constantly.
- Remove from the heat and cold.
- Place in the refrigerator to chill.
- When very cool add in the cream and beat the mix with a whisk till light.
- Pour into ice cream trays and freeze till solid.
- Tum out to serve and garnish with the reserved pistachio nuts.
- Serves 4
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